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Slow Cooker Lentil and Vegetable Stew with Couscous
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Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Small Saucepan
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach
  • 1 cup couscous
  • 1 1/4 cups water
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Add the lentils, carrots, celery, onion, garlic, diced tomatoes, vegetable broth, cumin, paprika, salt, and black pepper to the slow cooker. Stir to combine.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the lentils are tender.
  • Stir in the spinach during the last 15 minutes of cooking so it wilts into the stew.
  • While the spinach wilts, bring 1 1/4 cups water to a boil in a small saucepan. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
  • Spoon the couscous into bowls and top with the lentil stew. Sprinkle with fresh parsley before serving.

Notes

Rinse the lentils well before adding them so the broth stays clear. If the stew thickens too much overnight, stir in a splash of broth when reheating. Leftovers keep in the fridge for three days and reheat gently on the stove without losing texture.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Small Saucepan, Knife, Cutting Board